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Hand holding a hot cocoa bomb over a mug getting read to put it in.

Hot Cocoa Bombs

  • Author: Denay DeGuzman
  • Total Time: 35 Minutes
  • Yield: 6 Hot Cocoa Bombs 1x


Hot cocoa bombs make the winter season cozy. Dark chocolate shells are filled with chocolate milk powder, fluffy marshmallows, and bits of candy. Place in a mug of hot milk and stir for a rich creamy drink.


Units Scale

Chocolate Milk Powder

  • 1/2 cup mini marshmallows (or dehydrated marshmallows)
  • 1/2 cup finely-chopped premium baking chocolate bar (and/or Andes mints)
  • 1/4 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons powdered milk

Hot Cocoa Bombs

  • 1 16ounce package chocolate bark, like Target’s “Good & Gather chocolate candy coating” (or use Ghirardelli chocolate melting wafers)
  • 1 1/2 cups chocolate milk powder (above)
  • Optional Garnishes: Left-over melted chocolate from the hot cocoa bombs (for drizzling), finely-chopped chocolate and/or Andes mints, plus candy sprinkles


RECIPE PREP: Line a tray with parchment paper. Put it aside. If you have food service gloves, they’ll be helpful for handling the chocolate spheres to avoid getting fingerprints on them.

  1. Assemble the chocolate milk powder. Add all ingredients to a medium bowl: mini marshmallows, finely-chopped chocolate and/or Andes mints, powdered sugar, cocoa powder, and powdered milk. Mix with a spoon. Set the bowl aside.
  2. Melt chocolate bark (or chocolate melting wafers) according to package instructions. With a spoon, add a thick even layer of melted chocolate (about 2 to 3 tablespoons) to the wells of 2 silicone molds (12 wells total). Make sure to spread chocolate up to the top of the rim. If needed, use a cake decorating brush to fill in any gaps. (Save the leftover chocolate for later – for drizzling).
  3. Chill chocolate molds in the fridge for 10 minutes. Once the chocolate has set, put on food service gloves. Remove and transfer the chocolate shells to a lined tray. Fill half the shells with chocolate milk powder. Leave the rest empty.
  4. Heat a small skillet on stovetop until just warm, then remove the pan from heat. Wearing food service gloves, place an unfilled chocolate shell (rim down) on the pan for 1 to 2 seconds, just until the edge starts to melt. Immediately place the wet chocolate edge onto one of the filled cups. Gently press them together to seal. Repeat the process with remaining cocoa bombs.
  5. Drizzle leftover chocolate over the top. Immediately add desired garnishes (sprinkles, finely-chopped chocolate, etc.) so they’ll stick to the chocolate drizzle. Place the tray of chocolate bombs in the freezer for 5 minutes to help them set. Remove and store.


For the chocolate milk powder: If desired, you can use store-bought hot cocoa mix in place of the powdered sugar, cocoa powder and powdered milk. You can also try flavorful add-ins like malted milk powder (vanilla or chocolate), pure vanilla powder, or espresso powder.

To prevent fingerprints on hot cocoa bombs: Wear food service gloves when handling the molded chocolate.

How to store hot chocolate bombs: Line an airtight container with parchment paper. Arrange the treats inside, leaving a bit of space between each sphere. If desired, place them in mini foil baking cups. Do not stack. Store in the fridge or in a cool dry location for up to 2 weeks.

  • Prep Time: 20 Minutes
  • Chill Time: 15 Minutes
  • Cook Time: 0 Minutes
  • Category: Drinks
  • Method: No-Cook
  • Cuisine: American

Keywords: Hot Cocoa Bombs, Hot Chocolate Bombs, Cocoa Bombs Recipe, Hot Chocolate Bomb Recipe